|
Rhubarb Custard Bars
SUBMITTED by Peggy Steinmetz-Koehler, Minnesota
Crust:
2 cups flour
1 cup cold butter or margarine
¼ cup sugar
Filling:
2 cups sugar
3 eggs
7 tablespoons flour
1 cup whipping cream
5 cups finely chopped fresh or frozen rhubarb
Frosting:
2 (3 oz.) packages cream cheese, softened
½ cup sugar
½ teaspoon vanilla
1 cup whipping cream, whipped
Crust: In a bowl combine flour and sugar. Cut in butter until
mixture resembles coarse crumbs. Press in greased 13x9x2 inch
baking pan. Bake at 350 degrees for 10 minutes.
Filling: Combine flour and sugar; whisk in cream and eggs. Stir
in rhubarb and pour over
crust. Bake at 350 degrees for 40-45 minutes until custard is
set. Cool.
Frosting: Beat cream cheese, sugar and vanilla until smooth.
Fold in whipped cream. Spread over top. Cover and chill. Cut
into bars before serving. Store in refrigerator
|
|
